veg life - washpost article! and recipe

[Guest guest]

the wash post has an article about vegetarians

<http://www.washingtonpost.com/wp-dyn/articles/A14015-2002Mar12.html>

 

as a bonus there is a " cewl graphic " of the world made of veggies

 

 

* Exported from MasterCook *

 

Mrs Hasimoto's Miso Soup from Japan

 

Recipe By :Troth Wells

Serving Size : 6 Preparation Time :0:00

Categories : Troth_Wells

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups water

1/4 cup miso -- see tip

1/4 pound tofu -- diced

1 cup mixed vegetables (see tip) -- finely chopped

1 teaspoon dried seaweed agar

 

 

1. Bring water to a boil. Add tofu and the vegetables excluding those that cook

quickly like spinach, cabbage and bean sprouts. Cook until the vegetables are

soft.

 

2. Add quick cooking vegetables and the seaweed and cook for a few minutes. Turn

off the heat.

 

3. Stir in miso, mixing thoroughly, then serve.

 

TIP MISO - use 2/3 cup water and 1 tablespoon miso per single serving; for

larger quantities you need proportionally less miso. Example for 7 to 8

servings, combine 1 liter water with 85g miso. Experiment to taste.

 

TIP - MIXED VEGETABLES: some combination of cabbage (such as bok choi or napa),

scallions potatoes, carrots, onions, pumpkin, green cabbage, bean sprouts, and

spinach.

 

Description:

" Vegan "

Source:

" Global Vegetarian Cooking: Quick and Easy Recipes from Around the World

(2001) "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 53 Calories; 2g Fat (27.8% calories from

fat); 3g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 514mg

Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fat; 0

Other Carbohydrates.

 

NOTES : Miso is fermented soy paste. Traditionally miso soup contains dashi

which is a light fish stock but for the vegetarian version, dried seaweed, such

as wakame or nori, can be substituted. Recipe from Sarah Byham, Tokyo, Japan

 

Nutr. Assoc. : 0 0 0 911 0 0

 

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